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Fisherville Hotel & Tavern

2 Erie Ave S Fisherville ON N0A 1G0 · Restaurant

12 inspections

  1. Required

    2 infractions

    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
    • For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
      • Ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
  2. Required

    2 infractions

    • Mechanical dishwashing requirements are met, if applicable (C)
      • Ensure chlorine sanitizer is no less than 100 ppm at 24°C (75°F) or greater
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
  3. Follow-up

    0 infractions

  4. Required

    4 infractions

    • Mechanical dishwashing requirements are met, if applicable (C)
      • Ensure chlorine sanitizer is no less than 100 ppm at 24°C (75°F) or greater
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure ceilings are kept clean and in good repair
    • Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat (NC)
      • Ensure ventilation system, exhaust hood, filters, and canopy are maintained in a clean and sanitary manner
    • For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
      • Ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
  5. Follow-up

    2 infractions

    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
      • Ensure rooms where food is handled, processed, packaged, served, transported, manufactured, handled, sold, offered for sale and displayed are maintained in a sanitary condition
    • Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat (NC)
      • Ensure ventilation system, exhaust hood, filters, and canopy are maintained in a clean and sanitary manner
  6. Follow-up

    2 infractions

    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
      • Ensure storage racks, shelves and pallets are clean and free from dust and/or debris
      • Ensure cabinets are clean and free from dust and/or debris
  7. Required

    5 infractions

    • Food premises provided with hot and cold potable water (C)
      • Provide hot and cold running water under pressure at hand washing stations in food preparation area
    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Ensure where household bleach is used as a disinfectant, the sanitizing solution is at a concentration no less than 100 ppm
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
    • All hand washing stations supplied are adequately supplied (NC)
      • Provide a mechanical hand dryer or single-service towels in a dispenser at hand washing stations in food preparation area
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
      • Ensure cabinets are clean and free from dust and/or debris
  8. Required

    1 infraction

    • Premises is free of live birds or animals (C)
      • Ensure premises is free of all live birds and animals
  9. Follow-up

    0 infractions

  10. Follow-up

    1 infraction

    • Premises is free of live bird or animals (C)
      • Ensure premises is free of all live birds and animals
  11. Required

    4 infractions

    • Mechanical dishwashing requirements are met, if applicable (C)
      • Ensure chlorine sanitizer is no less than 100 ppm at 24°C (75°F) or greater
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure walls are kept clean and in good repair
      • Ensure ceilings are kept clean and in good repair
    • Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
      • Ensure equipment, utensils and multi-service articles and food contact surfaces are in good repair
    • Sanitizer test kits are available (NC)
      • Ensure sanitizing test kits are readily available where the sanitization takes place
  12. Required

    1 infraction

    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Ensure that air vents are clean and free from dust and/or debris